Tex-Mex Style Macaroni & Cheese

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You will never go back to regular mac & cheese after trying this dish!

This easy prep recipe is perfect for those days when you just don’t feel like spending more than 10 minutes preparing dinner, but still want a yummy & nutritious meal for your family. Kids love mac and cheese, but traditional recipes are loaded with fat and artificial ingredients. This Tex-Mex inspired recipe is made with 100% clean ingredients, has no sugar added, and doesn’t sacrifice taste.

Try the 5 Skinny Meals to Satisfy Your Comfort Food Cravings.

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Tex-Mex Style Macaroni & Cheese

Spruce up your family meal with this Tex-Mex Macaroni and Cheese that is made with clean ingredients and tastes phenomenal!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner
Cuisine American, Tex-Mex
Author SkinnyMs.

Ingredients

  • 8 ounces whole wheat macaroni dry
  • 15 ounce kidney or black beans can, drained
  • 16 ounce salsa jar, no sugar added
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher or sea salt to taste
  • 1 cup 2% sharp cheddar cheese grated -block cheese is best

Instructions

  • Preheat oven to 375 degrees.
  • Cook macaroni according to package instructions, drain. Combine in a large mixing bowl, cooked macaroni and remaining ingredients. Add to medium casserole dish, spread evenly, cover loosely with foil and bake 25-30 minutes or until hot and bubbly. Add additional cheese if desired.

Nutrition Information

Serving: 1cup | Calories: 185kcal | Carbohydrates: 30g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 451mg | Fiber: 6g | Sugar: 12g |
SmartPoints (Freestyle): 7
Keywords Budget-Friendly, Kid-Friendly, Pasta, Vegetarian

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14 Comments

  1. My little girl absolutely loves this recipe and the leftovers are easy to freeze in portions and perfect for healthy toddler lunches!

  2. I ran this with two different recipe creators and got 238 calories for a cup. I also ended up with 6 cups total. Any idea why?
    I used everything you said, except I was a little confused with "picante sauce." Is that just salsa? Because that's what I used.

    1. Chelsea, Picante is chunkier. We use nutritiondata.self.com for nutritional data. We'll enter the values again and make sure there was no error. Thanks!

    1. Cassy, I wouldn’t recommend it. The noodles tend to disappear and turn into mush with this recipe… when prepared in the slow cooker.

  3. I added all my ingredients NI together and divided by four and it is WAY more than 185. I thought this sounded too good to be true with pasta, cheese, and beans. I took all my packages and added them and got over 400!

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